It is a bakery first, of course, but what
better place to go for a mid-day sandwich?

The chicken salad I ate, dotted with sweet
grapes, was made with Scottish Struan bread baked with brown rice,
buttermilk and
brown sugar.

They also had pasta, so my companion
ordered the cashew chicken pasta and was enthusiastic about the flavor.

Lunch selections are different every day
and the menu varies monthly along with the featured bread, which
includes pretzel, bleu cheese walnut, chocolate cherry swirl, cheddar
onion and asiago sourdough.

The chicken pot pie, which is baked on
Tuesdays for Wednesdays, has a crust on the bottom, which is important
for people like
me who like lots of flaky crust.

They are sold whole for $15.25.

The egg sliders ($2.95) are a curious
creation. They line a ramekin with Canadian bacon and then cook
scrambled eggs inside,
sometimes with salsa.